100 grams of corn syrup is about 5.1 tablespoons. One tablespoon of corn syrup weighs about 19.5 g, and one teaspoon is about 6.5 g. It is the sweetener you reach for when you do not want sweetness to be the point: its job is to keep candy smooth, frostings glossy and pecan pie filling from crystallising.
All figures on this page are approximate, and they come from King Arthur Baking, measured poured. Glucose syrup that stays liquid and prevents crystallisation. Candy, pecan pie filling, frostings and sauces. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from King Arthur Baking, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 312 g divided by 16, rounded to one decimal place. Glucose syrup that stays liquid and prevents crystallisation. Candy, pecan pie filling, frostings and sauces.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of corn syrup |
|---|---|
| 1 teaspoon | 6.5 g |
| 1 tablespoon | 19.5 g |
| 2 tablespoons | 39 g |
| 3 tablespoons | 58.5 g |
| 4 tablespoons | 78 g |
| 5 tablespoons | 97.5 g |
| 6 tablespoons | 117 g |
| 8 tablespoons | 156 g |
| 10 tablespoons | 195 g |
| 12 tablespoons | 234 g |
| 1 cup (16 tablespoons) | 312 g |
| 100 g | 5.1 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of corn syrup is about 5.1 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A pecan pie filling
A pecan pie filling uses 8 tablespoons of corn syrup, about 156 g, whisked with eggs, sugar and butter before the pecans go in. The corn syrup is what keeps the filling smooth and glossy instead of grainy, because glucose syrup does not crystallise the way ordinary sugar does. Measure it by weight if you can: corn syrup is sticky enough that spooning it wastes a little with every spoonful.
A batch of homemade caramels
Homemade caramels use 6 tablespoons of corn syrup, about 117 g, cooked with sugar, cream and butter to the firm-ball stage. The corn syrup stops the sugar from crystallising as the mixture boils, which is the difference between smooth caramels and grainy ones. Use a heavy pan and a sugar thermometer, because caramels go from perfect to burnt in less than a minute.
A glossy chocolate frosting
A chocolate frosting takes 3 tablespoons of corn syrup, about 58.5 g, beaten in at the end for shine. The syrup gives the frosting a glossy, professional finish and keeps it soft enough to spread for hours, instead of drying out and cracking. Three spoonfuls is enough for a cake that serves eight; any more and the frosting tastes noticeably sweet without adding anything else.
Getting it right in your kitchen
Corn syrup matters most in candy and baking where texture is the goal. Ordinary sugar crystallises as it cools, which is why fudge turns grainy and caramel seizes; corn syrup is a glucose syrup that stays liquid and blocks those crystals from forming. That is why pecan pie filling stays smooth, caramels stay chewy, and frostings stay glossy. At 312 g per cup, a tablespoon weighs about 19.5 g, so 100 g is about 5.1 tablespoons. It is only mildly sweet compared with sugar or honey, so recipes use it for structure rather than flavour, and it is not a good substitute for sugar in a cake, where its mildness would leave the crumb bland.
If you do not have a scale, the tablespoon count on this page is your best friend: 5.1 level tablespoons is about 100 g of corn syrup, and one tablespoon is about 19.5 g. For small amounts, use teaspoons instead, at about 6.5 g each, because a teaspoon is easier to level accurately than a tablespoon. For large amounts, use a cup: one cup of corn syrup weighs 312 g, so 100 g is about 0.32 of a cup. Count carefully, level every spoon, and remember that the figures are approximate, so when the recipe has to work the first time, a kitchen scale is still the safer choice.
Storage. Airtight container at room temperature, up to 1 year.
- Oil the spoon or weigh corn syrup straight into the bowl; it clings to dry measures.
- Use it for candy and frostings, where stopping crystallisation is the point.
- Store at room temperature with the lid tight so it stays pourable.
Frequently asked questions
How many tablespoons is 100 grams of corn syrup?
100 grams of corn syrup is about 5.1 tablespoons, poured, using the King Arthur Baking value of 312 g per cup. One tablespoon weighs about 19.5 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of corn syrup?
One tablespoon of corn syrup weighs about 19.5 g, and one teaspoon is about 6.5 g. A cup of corn syrup weighs 312 g, the same as maple syrup and slightly less than honey.
Is corn syrup the same as high-fructose corn syrup?
No. Corn syrup is a glucose syrup sold for baking, while high-fructose corn syrup is a different industrial sweetener used in soft drinks and processed foods. Recipes that call for corn syrup mean the baking product, and the two are not interchangeable.
Why do recipes use corn syrup in candy?
Corn syrup stops sugar from crystallising as it cooks and cools, which keeps caramels smooth, fudge creamy and pecan pie filling glossy. Without it, cooked sugar often turns grainy. It adds very little flavour of its own, so it works in recipes where the sugar is doing structural work.
Can I substitute honey for corn syrup?
Yes, by weight, but the result changes: honey is sweeter and more strongly flavoured, and it browns faster. For pecan pie and caramels, honey works but gives a different flavour and a slightly softer set. Golden syrup is the closer substitute, with a similar mild flavour and the same anti-crystallising effect.
Common mistakes to avoid
The most common mistake is confusing corn syrup with high-fructose corn syrup: they are different products, and recipes that call for corn syrup mean the plain glucose syrup sold for baking. The second mistake is measuring corn syrup in a dry spoon, so some of it stays behind; oil the spoon or weigh it. The third mistake is using corn syrup as a direct substitute for honey or sugar in a cake, where its mild sweetness and liquid content throw the recipe off. Finally, do not store corn syrup in a cold cupboard, where it thickens and pours slowly; room temperature is right.